Lemony Sheet Pan Chicken with Potatoes, Asparagus, & Herbs

Just look at that basil! I grew that indoors in my Aerogarden. Just as tasty as it looks! If you don’t have the lemon-fused olive oil, you can substitute plain. Of course, you can also substitute whatever vegetables you have on hand. Yellow beets, carrots, cauliflower, & small Brussels sprouts are all good choices. I made a double batch this time and used two sheet pans. That’s why there is so much chicken in my ingredient photo. You’ll find a printer-friendly version of the recipe at the bottom of this page.

Ingredients:

1 lemon

1 Tbsp honey

2 cloves garlic, minced

2 Tbsp olive oil, divided

2 Tbsp lemon-fused olive oil, divided

½ tsp salt

½ tsp freshly ground black pepper

12 oz. baby potatoes

~12 fresh asparagus spears

6 boneless skinless chicken thighs

2 Tbsp chopped fresh basil leaves

2 Tbsp chopped fresh parsley

Directions:

1.) Grate the zest from half the lemon (leave the other half looking pretty). Now cut the lemon in half. Thinly slice the pretty half, and set aside. Juice the naked half.

2.) In a small bowl, whisk together the lemon juice (should be about 1-2 Tbsp), honey, garlic, and 2 Tbsp of the olive oil. Place the chicken in a glass dish or zip-top bag, pour the lemon mixture over the chicken, and turn to coat. Set aside for about 30 minutes. Pre-heat the oven to 400°.

3.) Line a half-sheet pan with foil. Cut the potatoes in half, and the asparagus into 2″ pieces, and pile on the pan. Drizzle with the remaining olive oil, and toss the lot with your hands to coat everything. Your hands will be oily, so just rub the oil all over them – it’s good for your skin!

4.) Remove the chicken from the marinade, and nestle among the veggies. Spoon a little of the remaining marinade over the veggies, and lay the lemon slices randomly on top (if you’ve sliced them thinly enough, they’re quite yummy to eat). Sprinkle the salt & pepper over all.

5.) Pop the pan into the oven; roast for about 30-40 minutes, until the potatoes are soft and the chicken is cooked through. Towards the end of the cooking time, chop the herbs. Once everything is cooked, sprinkle with herbs and serve.

Directions

1.) Grate the zest from half the lemon (leave the other half looking pretty). Now cut the lemon in half. Thinly slice the pretty half, and set aside. Juice the naked half.
2.) In a small bowl, whisk together the lemon juice (should be about 1-2 Tbsp), honey, garlic, and 2 Tbsp of the olive oil. Place the chicken in a glass dish or zip-top bag, pour the lemon mixture over the chicken, and turn to coat. Set aside for about 30 minutes. Pre-heat the oven to 400°.
3.) Line a half-sheet pan with foil. Cut the potatoes in half, and the asparagus into 2″ pieces, and pile on the pan. Drizzle with the remaining olive oil, and toss the lot with your hands to coat everything.
4.) Remove the chicken from the marinade, and nestle among the veggies. Spoon a little of the remaining marinade over the veggies, and lay the lemon slices randomly on top (if you’ve sliced them thinly enough, they’re quite yummy to eat). Sprinkle the salt & pepper over all.
5.) Pop the pan into the oven; roast for about 30-40 minutes, until the potatoes are soft and chicken is cooked through. Towards the end of the cooking time, chop the herbs. Once everything is cooked, sprinkle with herbs and serve.